Awesome Stir Fry Shrimp Recipes

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EASY SHRIMP STIR FRY



Easy Shrimp Stir Fry image

I love shrimp and I'm always looking for new ways to fix it. This shrimp stir fry features crunchy peanuts and vegetables with a pleasant hint of ginger. -Josie Smith, Winamac, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons cornstarch
3/4 cup cold water
2 tablespoons reduced-sodium soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 cups fresh broccoli florets
2 tablespoons olive oil
1 medium sweet red pepper, julienned
3 green onions, chopped
1 pound uncooked medium shrimp, peeled and deveined
1 cup frozen stir-fry vegetable blend, thawed
3 garlic cloves, minced
1/4 cup chopped peanuts

Steps:

  • In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 273 calories, Fat 13g fat (2g saturated fat), Cholesterol 129mg cholesterol, Sodium 593mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

SHRIMP STIR-FRY



Shrimp Stir-Fry image

Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 40m

Yield 4

Number Of Ingredients 10

3 tablespoons cornstarch
1 ¾ cups Swanson® Chicken Stock
1 tablespoon soy sauce
½ teaspoon sesame oil
2 tablespoons vegetable oil
1 pound fresh or thawed frozen medium shrimp, peeled and deveined
4 cups cut-up fresh vegetables (see Note)
½ teaspoon ground ginger
⅛ teaspoon garlic powder
4 cups hot cooked regular long-grain white rice

Steps:

  • Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
  • Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
  • Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
  • Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g

SHRIMP STIR-FRY



Shrimp Stir-Fry image

This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 16

1 pound large shrimp, peeled and deveined
Kosher salt
2/3 cup chicken stock or low-sodium chicken broth
2 tablespoons Shaoxing wine or dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons sugar
Freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
3 tablespoons vegetable oil
3 cloves garlic, minced (about 2 tablespoons)
1 teaspoon finely grated fresh ginger
1 scallion, chopped, white and green parts separated
6 ounces snow peas, strings removed if necessary
2 ounces red bell pepper, thinly sliced (about 1/2 cup)
4 cups cooked rice, for serving

Steps:

  • Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
  • Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
  • Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

SESAME SHRIMP STIR-FRY



Sesame Shrimp Stir-Fry image

This quick and tasty main dish has a double hit of sesame oil and seeds that add nutty flavor to crisp peppers and shrimp.

Provided by Debbie

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 16

2 cups water
1 cup uncooked white rice
1 pound medium shrimp, peeled and deveined
¼ teaspoon ground ginger
¼ teaspoon cayenne pepper
1 clove garlic, minced
1 tablespoon sesame seeds
¼ teaspoon ground black pepper
2 tablespoons sesame oil
1 red bell pepper, sliced into thin strips
3 green onions, sliced
3 tablespoons teriyaki sauce
½ pound sugar snap peas
⅛ cup cornstarch
¾ cup chicken broth
¼ teaspoon salt

Steps:

  • In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
  • While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
  • Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
  • Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 50.5 g, Cholesterol 172.9 mg, Fat 9.3 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 1.5 g, Sodium 885.3 mg, Sugar 3.4 g

SIMPLE SHRIMP STIR-FRY



Simple Shrimp Stir-Fry image

This awesome shrimp stir-fry is a Healthy Living recipe that can be ready to eat in just 15 minutes. (Maybe even faster than if you'd ordered delivery?)

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 4

1/4 cup KRAFT Asian Toasted Sesame Dressing
1 pkg. (10 oz.) frozen broccoli florets
1/2 lb. (8 oz.) frozen cooked cleaned medium shrimp
2 cups hot cooked rice

Steps:

  • Heat dressing in large skillet on medium-high heat. Add broccoli; cook 3 min. or until tender, stirring frequently.
  • Add shrimp; cook 5 min. or until shrimp is heated through.
  • Serve over rice.

Nutrition Facts : Calories 220, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g

HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY



Honey Garlic Shrimp Stir-Fry Recipe by Tasty image

Here's what you need: raw shrimp, garlic, ginger, crushed red pepper, olive oil, honey, soy sauce, scallion

Provided by Robin Broadfoot

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

1 lb raw shrimp
1 ½ tablespoons garlic, minced
2 teaspoons ginger, minced
½ teaspoon crushed red pepper
1 tablespoon olive oil
⅓ cup honey
⅓ cup soy sauce
scallion, thinly sliced

Steps:

  • Place shrimp in a sealable bag or medium bowl.
  • In a small bowl or measuring cup, mix marinade ingredients.
  • Pour half of the marinade on the shrimp. Save the other half for later.
  • Let the shrimp marinate in the refrigerator for at least 15 minutes.
  • In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
  • Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
  • Serve the shrimp with sauce and garnish with green onion.
  • Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, Sugar 28 grams

SPICY SHRIMP STIR-FRY



Spicy Shrimp Stir-Fry image

Shrimp,stir-fried with pepper,garlic,andscallions, makes a speedy, spicy main dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 8

2 tablespoons vegetable oil
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined, tails left intact
1 teaspoon freshly ground pepper
3/4 teaspoon coarse salt
3/4 teaspoon sugar
4 scallions, white and pale-green parts only, thinly sliced diagonally (about 1/4 cup), plus dark-green parts, thinly sliced lengthwise, for garnish
Lime wedges, for serving

Steps:

  • Heat oil in a wok or a large nonstick skillet over medium-high heat until hot but not smoking. Add garlic; cook, stirring constantly, until golden, about 2 minutes.
  • Add shrimp; cook, stirring constantly, until shrimp are opaque, about 5 minutes. Add pepper, salt, and sugar; cook, stirring constantly, 30 seconds. Stir in scallions. Transfer to a serving dish. Garnish with more scallions, and serve with lime wedges.

STIR-FRIED SWEET-AND-SOUR SHRIMP



Stir-Fried Sweet-and-Sour Shrimp image

Thanks to storebought helpers like pre-peeled shrimp, prepped pineapple, and apricot jam, this tangy stir-fry takes just twenty minutes to make.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 11

1 pound peeled, deveined large shrimp
Kosher salt and freshly ground pepper
3 tablespoons vegetable oil
1 small bell pepper, ribs and seeds removed, cut into thin slices (1 1/4 cups)
1 tablespoon minced garlic (from 2 to 3 cloves)
1 tablespoon minced fresh ginger (from a 1-inch piece)
1 cup peeled, chopped fresh pineapple
3 scallions, cut into 1-inch pieces (1 cup)
2/3 cup apricot jam or orange marmalade
3 tablespoons distilled white vinegar, plus more for serving
Cooked white rice, for serving

Steps:

  • Season shrimp with salt and pepper. Heat a large, heavy skillet (preferably cast iron) over high; swirl in 2 tablespoons oil. Add shrimp and cook, stirring occasionally, until opaque, 1 to 2 minutes; transfer to a plate. Add remaining 1 tablespoon oil and bell pepper to skillet; cook, stirring, until pepper has softened, about 3 minutes. Add garlic, ginger, pineapple, and scallions; cook 1 minute.
  • Stir jam and vinegar into skillet; bring to a boil and cook until reduced and syrupy, about 1 minute. Return shrimp to pan and toss until coated and heated through, about 1 minute. Season to taste; serve over rice, sprinkled with more vinegar and pepper.

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